Description
These Pistachio Cream Stuffed Chocolate Chip Cookies are a decadent twist on the classic favorite, featuring a gooey pistachio cream center wrapped in a buttery, chewy chocolate chip cookie. Perfectly balanced with toasted pistachios and a sprinkle of flaky sea salt, these cookies offer a delightful combination of rich chocolate, nutty pistachio, and a hint of sweetness in every bite.
Ingredients
Scale
Cookie Dough
- 225 g unsalted butter (1 cup)
- 200 g light brown sugar (1 cup)
- 135 g granulated sugar (⅔ cup)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla paste or extract
- 360 g all purpose flour (2 ¾ cups + 2 Tbsp)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 200 g semi or bittersweet chocolate chips (1 cup)
Filling and Toppings
- 430 g homemade or store-bought pistachio cream
- 100 g toasted pistachios, chopped (½ cup), plus more for sprinkling if desired
- Flaky sea salt for sprinkling (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla paste or extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips and chopped toasted pistachios evenly throughout the dough.
- Shape and Fill Cookies: Using a cookie scoop or spoon, portion out two tablespoons of dough per cookie. Flatten one portion slightly in your hand, then place about one tablespoon of pistachio cream in the center. Carefully top with another portion of dough and seal the edges, forming a ball around the pistachio cream to enclose it fully.
- Chill the Dough: Place the stuffed cookie dough balls onto a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up. This helps maintain shape during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle the tops with additional chopped pistachios and a pinch of flaky sea salt if desired. Bake for 12-15 minutes, or until golden around the edges but still soft in the center.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This prevents the gooey pistachio center from leaking out prematurely. Serve and enjoy!
Notes
- Use either store-bought or homemade pistachio cream for a luscious, gooey filling.
- Chilling the cookie dough before baking helps preserve the filling and prevents spreading.
- Sprinkle flaky sea salt on top to enhance the flavor contrast between sweet and salty.
- These cookies are best eaten fresh but can be stored in an airtight container for up to 3 days.
- Make sure to toast pistachios before chopping to bring out their full nutty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
